Cooking Japanese Rice
In our last issue, we looked at the simple yet very specific method of washing white rice prior to cooking. Here is described the classic, straightforward process for cooking perfect rice on the stovetop —— no rice cooker necessary!
Cooking rice (makes 6 cups)
- 3C japonica rice
- 3 1/3C water*
- After the rice has been washed and drained in a colander, place rice in a pot with a lid** and add water; allow to sit for 30 minutes so as to absorb water. (photo)
- Cook covered over medium heat for 10-12 minutes —— about the time it should take the water to come to a boil. Let it continue to boil gently while making sure the water doesn't boil over (see photo) during cooking by adjusting heat as necessary. Continue to cook for another 10-12 minutes.
Remove the pot from the heat, with lid still on. Allow to sit for 10-15 minutes.
- Remove lid and fluff the rice with a damp rice paddle. Drape a kitchen towel directly over the pot and then re-cover with the pot lid until serving. (photo)
The rice is finally ready to eat, and may be served in individual bowls.
|*||Adjust the amount of water based on how dry the rice is, and according to desired firmness of the cooked rice.|
|**||Use a deep heavy pot with a tight-fitting lid. A pot with a brim like the one shown in the photo is ideal for cooking rice. The size of the pot should not be too big: a diameter of 18-20cm (7-8 in.) is suitable for this recipe.|